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Sausage and Pimiento Cheese Pasta Rollups
This baked pasta dish features rolled sheets stuffed with a rich blend of Italian chicken sausage, pimiento cheese, and ricotta. It combines Southern comfort food with a classic Italian casserole style, baked directly in a creamy Alfredo sauce. The addition of fresh arugula brings a slightly peppery bite to balance the heavy cheeses. Serve this hearty meal for a cozy weeknight dinner when you need something warm and satisfying.
Ingredients
- 1 lb. mild or sweet Italian chicken sausage, casings removed
- 12 oz. pimiento cheese
- 1 cup whole-milk ricotta cheese (from 1 [15-oz.] container)
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided
- 4 cups coarsely chopped arugula, divided
- 2 (5-oz.) jars diced pimientos, drained and divided
- 2 (15-oz.) jars Alfredo sauce (such as Rao’s)
- 1 (8.8-oz.) pkg. refrigerated pasta sheets (such as Giovanni Rana)
Instructions
- 1Preheat the oven to 425°F. Cook the sausage in a 10-inch ovenproof skillet over medium-high heat. Stir often until the meat is crumbled and browned, which takes about 6 to 7 minutes. Remove the skillet from the heat and let it cool for 10 minutes.
- 2While the sausage is cooking, grab a medium bowl and mix the pimiento cheese, ricotta, 1 cup of the shredded mozzarella, 1 cup of the chopped arugula, and 3 tablespoons of the diced pimientos. Use a slotted spoon to transfer the cooled sausage from the skillet into the cheese mixture, stirring well to combine.
- 3Leave the remaining fat in the skillet. Add the Alfredo sauce, 1/4 cup of water, 2 1/2 cups of the chopped arugula, and 1/3 cup of the diced pimientos. Bring the liquid to a simmer over medium heat, stirring occasionally, then reduce the heat to low.
- 4Lay one pasta sheet flat on your work surface. Spread about 1 cup of the cheese mixture evenly across the dough, reaching the short edges but leaving a 1/2-inch border along the long edges. Roll the pasta up starting from one long edge, then place it seam side down. Cut the roll crosswise into four equal pieces using a sharp knife. Repeat this process with the rest of the pasta sheets and cheese mixture until you have 24 rollups.
- 5Carefully place the rollups cut side up into the warm sauce in the skillet. Start in the center and work your way out, nestling them closely together so they do not unroll. Sprinkle the remaining 1 cup of mozzarella and 2 to 3 tablespoons of diced pimientos over the top. Bake in the preheated oven for 15 to 18 minutes until the sauce bubbles, the pasta softens, and the cheese turns golden. Garnish with the remaining 1/2 cup of chopped arugula and serve hot.